Changes of Main Components and Antioxidant Properties during Jujube Vinegar Fermentation
Liquid-state submerged fermentation was utilized to brew jujube vinegar by using Qingjian Muzao(Zizyphus jujuba Mill) as the raw material.The main components of intermediate products at different fermentation stages (the original jujube juice,the jujube amazake,the jujube vinegar) were determined,and their antioxidant properties were also comparatively evaluated based on DPPH,ABTS and hydroxyl free radicals scavenging abilities and total reducing ability.The results showed that the total phenol and flavonoids increased first and then decreased while the vitamin C has been declining during fermentation process.The original jujube juice,the jujube amazake and the jujube vinegar all possessed very high antioxidant properties.The jujube amazake showed notably higher DPPH free radicals scavenging ability than the original jujube juice and the jujube vinegar.The ABTS and hydroxyl free radicals scavenging abilities significantly declined during jujube juice fermentation process,but the total reducing ability notably increased.The same substance shows a great difference in antioxidant activityby using different testing index system.
NETL
NSTL
万方数据
维普
